March 15 & 22 Menu

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V: Vegetarian | GF: Gluten Free | DF: Dairy Free | Freezes Well

Napoli: La Scala’s version of “spaghetti” back by popular demand (V, can be GF, DF)
Eggplant Parmigiana: hand-breaded and layered with tomato and fresh mozzarella, served with pasta (can be GF, V)
Gratinee del Mar: shrimp and crab meat sautéed with fresh herbs, asparagus, and tomato in cream sauce with cavatappi pasta. Topped with breadcrumbs and mozzarella cheese (can be GF)
Salmon Meraviglia: An 8 oz. wild salmon filet prepared with shrimp, fresh garden peas, tomatoes, and basil in a citrusy white wine sauce. Served with California medley vegetables. (can be DF, can be GF)
Strawberry Orange Salad--goat cheese, spinach, mandarin oranges, red onion, sliced almonds, and strawberry dressing (V, GF, can be DF)

Penne al Forno: chicken breast strips, mostaccioli pasta, fresh spinach, and mushrooms baked with marinara, mozzarella, and cheddar (can GF, can be DF)
Beef Ragout: slow cooked Fischer Farm chuck with potato, carrot, celery, and tomato (GF, DF)
Mediterranean Chicken: half chicken with sun-dried tomatoes, artichokes, and capers in a white wine sauce with roasted carrots (GF, can be DF)
Pork Steak: grilled Fischer Farms pork shoulder steak with cheesy grits (GF, can be DF)
Chicken, Strawberry, Orange Salad (GF, can be DF)

Tomato Mushroom Florentine Soup (Week One (V, GF, DF)
Italian Sausage, White Bean, and Kale Soup (Week Two) (GF)
La Scala's Famous Tomato Basil Bisque (V, GF)
Crunchy Quinoa Salad bell pepper, carrot, red cabbage, scallions, cilantro with a peanut butter dressing (V, GF, DF)
Chicken Crunchy Quinoa Salad (GF, DF)
Cauliflower Tabbouleh (V, GF, DF)